Celebrating late winter’s abundance with hints of springtime sunshine, today I’m beyond excited to share my Shredded Rainbow Salad – the perfect meal for the luckiest of leprechauns (and everyday mealtime enthusiasts). Made with shredded beets, crisp red and green cabbage, carrots, and sweet ripe pears, this simple, yet wildly impressive salad requires only minutes of preparation for a meal packed with insurmountable nutrient goodness. Regularly incorporating a full rainbow of fruits and vegetables into your diet is more than just an aesthetic treat; in addition to macronutrients, fiber, vitamins and minerals, naturally colorful foods contain phytochemicals, non-nutritive chemical components beneficial to overall health. Phytochemical consumption is crucial for overall health, immune health, and reduces your risk of developing chronic disease and cancer. I serve my vegan Shredded Rainbow Salad dressed with fresh lemon juice, good olive oil, and a few thick slices of ripe avocado- especially alongside Susty Party’s St. Patrick’s themed tableware.
Susty’s St. Patrick’s themed tableware provides lucky hosts an easy, environmentally friendly, and playfully vibrant way to make any meal a pot of gold, providing 100% recycled, biodegradable, certified compostable, and disposable tableware – including cocktail napkins, wood cutlery, paper cups and straws, and plates. All Susty items are made in the USA by non-profit facilities with every purchase helping create jobs for the blind and visually impaired. Susty’s St. Patrick’s themed tableware can be found on Amazon as well as on the Susty Party website. Be sure to use my code inmybowl10 at checkout for an extra $10 off your first purchase!
Shredded Rainbow Salad [serves 8, generous side]
¼ cup raw pumpkin seeds (pepitas)
¼ cup raw flax seeds
¼ cup poppy seeds
1 sheet toasted nori
2 large beets (1 ¼ pounds), cleaned
¼ head red cabbage (about ½ pound), tough stem removed
2 large carrots, peeled (about ¼ pound)
¼ head white cabbage (about ½ pound), tough stem removed
2 green pears (about 1 pound), stem and seeds removed
handful fresh mint, roughly chopped
½ cup raw walnuts, roughly chopped
olive oil & lemon juice to serve
In a food processor fitted with an S-blade, process pumpkin, flax, and poppy seeds and nori until you have a medium-course, crumbly mixture. Transfer to a small bowl and set aside, rinse food processor.
In a food processor fitted with a course-grater attachment, push through the following ingredients in the listed order: beets, red cabbage, carrots, white cabbage, and then pears. Transfer salad to your favorite serving bowl, being sure to maintain the integrity of the rainbow, then top with seed mixture, chopped mint, and walnuts. Serve with good olive oil and fresh squeezed lemon juice.
Nutritional Information [per serving = 2 cups]
200 Calories, 24g Carbohydrates, 10.5g Fat, 7g Protein, 8g Fiber, 13.8g Sugar
Thank you Susty Party for sponsoring this post, and thank you for reading!